Croissants Ingredients1 1/4 teaspoons active dry yeast3 tablespoons warm water (110 degrees F/45 degrees C)1 teaspoon white sugar1 3/4 cups all-purpose flour2 teaspoons white sugar1 1/2 teaspoons salt2/3 cup warm milk2 tablespoons vegetable oil2/3 cup unsalted butter, chilled1 egg1 tablespoon water Directions Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
33 ♥
Veggie & Salami Croissant Sandwich Cut a butter croissant in half, lengthwise (the bigger, the better). Spread mayonnaise on the inside of one of the croissant halves and spread cream cheese on the inside of the other half. As my mom has told me many times, make sure to spread the mayo and cream cheese all the way out to the edges of the croissant to ensure every bite is filled with as much flavor as possible. No half-hearted spreading allowed! Sprinkle a light dusting of seasoning salt over the cream cheese and mayo. On the bottom half of the croissant, stack: A few slices of salami Sliced tomatoes Sliced cucumbers Snap peas Alfalfa sprouts Place the other half of the croissant on top and cut in half. I should probably mention that this sandwich can get pretty messy. Also, I often list other ingredients that can be possible substitutes in other recipes. For this sandwich, everything is perfect! I suggest making it exactly as it is here. The flavors mix perfectly to create my favorite sandwich in all the world.
6 ♥
Simple Chocolate Croissants Ingredients: Croissant Roll (recommended from Costco)1/4 cup Nestle Semi-Sweet Chocolate Morsels (per Croissant) Directions Pre-heat oven to 350°F (You may use a toaster oven if your making only a couple) Place a cooling rack on a baking sheet or if using a toaster oven you will place the chocolate croissant directly on the rack. This will prevent your croissant rolls from getting soggy on the bottom. Using a serrated knife cut pockets into the croissant roll with going all the way through Add chocolate morsels to the croissant roll Place the chocolate croissant on the cooling rack Bake for about 5 minutes until you start smelling the chocolate croissant If you would like to crisp the tops place the chocolate croissant on the top rack and use the broiler
11 ♥
hit counter